Shrimp With Caribbean Chutney

• 1.5 lb uncooked, peeled Shrimp
• 2 Tblsp Tblsp Olive Oil
• 1/4 Cup Sesame Oil
• 1/2 Cup Rice Wine Vinegar
• 1 Tblsp Soy Sauce
• 1 Tblsp Worcestershire
• Juice of one lime-separated
• 1/4 Red Bell Pepper - chopped
• 1/4 Yellow Bell Pepper - chopped
• 1/4 lg red onion - chopped
• 3 pineapple rings - cubed (canned OK-- fresh = Yummy)
• Dash Crushed Red Pepper
• Salt & Pepper
• if desired:
• 1/4 C. dry orzo
• 1/4 C. Chopped tomato,
• 1/4 C. Goat Cheese
• 3 Tblsp. Basil
• Olive Oil

1. Marinade the shrimp in the first 5 ingredients, adding the juice of 1/2 lime. If you are preparing as a main course, boil water for your starch. (I recommend Orzo.) Meanwhile, chop the peppers, onions and pineapple. Add the juice of 1/2 lime, red pepper flakes (to taste), salt, pepper and a splash of olive oil. Add a dash of the pineapple juice if it suits you. Set aside. Preare orzo, drain and set aside to cool. Grill shrimp 2-3 min/side until done. If serving as appetizer, present chutney on a platter w/ shrimp on top. As a meal, you will now add chopped tomatoes, goat cheese and a handful of fresh basil to the Orzo. Serve alongside the shrimp and chutney.

shrimp, tblsp tblsp olive oil, sesame oil, rice, soy sauce, worcestershire, red bell pepper, yellow bell pepper, red onion, pineapple, red pepper, salt, orzo, tomato, goat cheese, basil, olive oil

Taken from www.epicurious.com/recipes/member/views/shrimp-with-caribbean-chutney-1209197 (may not work)